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Shish Kebab turkey

Turkey Lebanese Shish KebabShish kebab can be translated as "cubes of meat on a skewer cooked on the grill." The word Kebab and of Arab origin and usually refers to meat cooked on a skewer though the correct etymology would be "fried meat". For obvious religious reasons, pork is never used except in Armenia, Greece and Cyprus. Traduciamolo simply as "skewer of roasted meat." In the Arab tradition there are many preparations in which this and the constant of the spit, or kebab skewer. All over the Middle East – and not only – and jam-packed preparations of this type, each of which is influenced by the local gastronomic culture. The common denominator, however, and cook over coals of wood and the use of skewers. Are so ingrained in the culture that the cooking equipment, let's call them "barbecue Arabs" are parallelepidedi shallow, short but very large in order to contain and support a multitude of poggiandoli skewers on the front and back edges of the substrate, a virtual "piano "kebabs. In Lebanon, Syria and Turkey, for example, and the famous "Shish taouk" or chicken skewer. They are usually marinated in yogurt or tomato juice, skewered and grilled in skewers over hot coals. Once cooked, each diner it takes one and with the help of a pita (Arabic bread similar to tortillas without yeast) that uses a kind of towel, holding the sp iedino with one hand and open the pita on the palm of the other hand. Rests kebab on bread and meat by wrapping his hand on the pita, leaving the skewer slips neatly over the bread cubes. Usually you add sauces to accompany it all very simple but also salads such as fattouche or tabouleh. The next version and variant fusion (Italo-Latin American-Arab), tested and retested, very good and very much in line with the Italian palates, shish taouk Lebanon. Prepare the shish taouk using turkey instead of chicken that will be flavored with the classic ingredients of Sicilian culture, red onion and bay leaf. We will use corn tortillas instead of pita, much less of the original garlic and honey in the marinade to mitigate the acid of yogurt and lime juice. The lime juice is in turn replace the lemon juice for acidity even less marked. How gravies serve three classics of Lebanon but served to provide a bouquet of taste much more "Italian": The labneh, the baba ganoush (or mutabbel) and Muhammara. The labneh and cream greek yogurt, much more dense than our yogurt (the same consistency of the mascarpone) fresh mint, garlic and olive oil. The baba ganoush or aubergine cream mutabbel and a previously roasted on fire (literally leaves char the outside to give a pronounced aroma of smoke), which is reduced to a puree seasoned and spiced also with garlic, fresh mint, salt, pepper and tahina. The tahini and a cream oil derived from the pressing of sesame seeds. A sort of peanut butter very liquid. The Muhammara and a pesto sauce of chiles, spices and dried fruit. In this case, add some sweet peppers for a spicy more tempered, we omit the nuts not to weigh the dish, and speziamo only with cumin seeds to give the classic aroma carrier that may be felt in the Middle East, eating this dish. for turkey kebab Alloro 20 leaves fresh red onions of Tropea 3 turkey breast 1 kg Tortilla chips 200 gr flour tortillas or pita or flatbread 8 for the marinade 250 ml Lemon juice Chestnut honey 2 tablespoons greek yogurt (whole or filtered) 500 g saffron 1 teaspoon for labneh Lime juice 1 tablespoon chopped fresh mint 1 tablespoon extra-virgin olive oil 1 tablespoon Salt to taste Pepper to taste greek yogurt 200 g (or 500 of yogurt) for muttabel 1 clove of garlic 2 tablespoons chopped Lemons Fresh mint juice 1 large eggplant, chopped 2 tablespoons extra virgin olive oil Pepper to taste 1 teaspoon paprika or chili powder 1 teaspoon salt strong until 1 tsp Salt to taste 1 tablespoon per Thaina Muhammara crushed cumin 1 teaspoon lime juice 1 teaspoon fresh green sweet pepper 2 tablespoons chopped fresh red chili pepper Salt to taste 2 tablespoons tiritato PreparazionePREPARAZIONE MEAT and marinating First, we proceed to prepare the marinade. The ingredients of the marinade are 5 parts of yogurt, 2 lime juice, 1 chestnut honey for saffron. Take a large bowl and non-reactive to acid (pyrex glass or so) and pour the lime juice just warmed over the fire in which will dissolve the honey (1). Once completely melted, add the yogurt (2) and saffron (3) taking care to mix everything well (4). This done, the size of turkey breast (5), trying to get all of the cubes of the same size (6-7) to allow even cooking. They put the cubes in the marinade (8), is a massage for a few seconds (9), cover with foil paper and storing in the refrigerator for at least 1 hour. PREPARATION OF THE labneh Dips To prepare labneh (10), is reduced to a puree garlic (11) and is combined with chopped fresh mint, salt and pepper (12), yogurt (13), lime juice (14) then is mixed vigorously. This raises the labneh in a small bowl and covering the surface with a thin layer of extra virgin olive oil (15), which give flavor and would delay the oxidation. Put the labneh and in the fridge and let it rest. The Baba Ganoush (MUTABBEL) To prepare the baba ganoush (or muttabel) is roasted eggplant on the stove until the outside will be completely burned and the inside is soft and yielding. Opens in two and collects the pulp with a spoon (16), taking care not to scrape too charred parts. Place the pulp in a mortar, if you want to grind it by hand or in a glass and then use an immersion blender. You add the lime juice (17), a generous dose of tahina (18) together with a dash of extra virgin olive oil, chopped garlic, mint (only at the end if you want to use the mixer), salt and pepper (19). It mache (20) or whisk to mix all the ingredients. You can choose to obtain a coarse or smooth emulsion. In this case we preferred to give a coarse rusticity to the plate (21). THE Muhammara Chop the peppers sweet and spicy, taking care not to reduce them to a pulp, because the seeds and skin will give a rustic yet. Add cumin (22), just a little salt, lime juice, olive oil (23) and mix vigorously (24). COOKING THE Shish Taouk Once the preparation of sauces, you can proceed to the preparation of kebabs. It 'better to use steel skewers of good quality, the wooden skewers or bamboo skewers carved fork. These last are advisable as those individual, in the presence of liquid fat, tend to turn over on itself the meat when you try to turn them to cook the other side. If you do not find the bamboo skewers, you can alternatively use two skewers case of a parallel that will turn the kebab in a more easy. In any case, if using wooden skewers, and preferable to keep them to soak for some time in order to prevent catching fire during cooking. You start by removing the excess marinade and alternate on skewer cubes of meat, slices of onion and a bay leaf (25-26). In this way, each piece of meat will have a side in contact with the onion and the other with the laurel. The heat will release the essential oils that will spice up the cube. Because all the skewers are complete, we move on the grid (27). THE SET UP OF EMBER AND COOKING This method is called "direct cooking" or "direct grilling", in a few words and the classic grilled. The food is cooked by placing it on a grid ie "directly" over hot ashes. And 'good place hot coals in order to leave an area without coals. This will be our safety zone in which we can move the food in case the heat is too high. In order to protect the ends of the skewers, and a good idea to fold in three aluminum foil and place on the grill so that the skewer does not burn. The photos, and explanatory (28). The temperature should be very high but must not be present on the embers flames. A layer of ash surface indicates that the coals are ready to cook. At this point, insert the American variant: smoking. We chose the staves of barrels in which it was disposed of aged cabernet sauvignon. The wood and completely soaked the aromas of wine and "cellar" which will be released with the smoke of wood Slavonian oak (oak a very hard, fine the smoke and very pleasant) they are made of. Are currently unavailable on the market (but coming soon) in our country but of course we were able to procurarcele. Maybe you can get them from some manufacturers but it's not easy. Alternatively, the normal type of oak chips will be more than good but if you omit the smoking you will have the results as surprising. You soak a piece of plank and let absorb a minimum amount of water that will prevent it from fire instantly. This type of wood and, therefore, virtually waterproof, and then put it in a good place in the grate where any flames are unlikely to burn the skewers. Once production starts smoking, align the skewers over the coals and start to cook (29). From this point it is important to monitor the cooking to ensure that the meat is cooked, there are some good lines of cauterization but does not burn anything. Usually there will be some areas hottest and most other cold. Some skewers then take color before others. Once you have identified the areas hottest, move the skewers that are more ahead in cooking in cold areas and vice versa to allow even cooking. Once you reach the desired color, move the skewers in a colder grid and proceed for a few minutes, until, by testing the meat with a fingertip, resisting but is not completely hard (30). Bay leaves will burn completely, and this is not a bad thing. Contribute importantly to provide the classic "taste of grilled" meat.